Shrimp and Bean Stew
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
1
hourThis was delicious. I love Rancho Gordo beans. This is hearty and wonderful and so good on a cold night. I am not one to enjoy a seafood stew the next day but this works as it is so good. It also is great because you can make it ahead then reheat and add the fish.
Ingredients
1/4 olive oil
1 yellow onion, thinly sliced
2 celery stalks, chopped
salt
2 garlic cloves, peeled and smashed
1 teaspoon red chile pepper
1 28oz can whole peeled tomatoes
1 jar of roasted red peppers, drained
2 cups seafood stock
2 cups cooked beans, Mayocoba or alubia blanca
1 1/2 lb halibut, cut into cubes
1 lb shrimp, shelled and tails removed and deveined
1/2 teaspoon red pepper flakes
1 bunch parsley, chopped
4 to6 thick slices of bread, toasted
lemon wedges
Directions
- In a lg Dutch oven, over low heat, warm oil. Add the onion, celery, and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft but the onion hasn’t browned, about 20 minutes. Add the garlic and chile powder, cook stirring for 1 minute.
- Empty the can of tomato into the pot and using your hands or a large fork, break up the tomatoes. Add the roasted red peppers and stock to the pot. Gently simmer everything for 30-40 minutes, staring occasionally.
- Add the cooked beans and season with salt. Bring pot back to a boil and add the fish, shrimp and red pepper flakes. Cook until the seafood is cooked about 2-5 minutes. Check seasoning again, add more salt, pepper, or and red pepper flakes.
- Remove from heat and stir in parsley. Serve in warmed bowls with a piece of toast in each bowl and spoon stew over. Garnish with olive oil, lemon juice and flaky salt.
